Falafel : Mad Hungry

On a recent visit to New York City, my Israeli friends swore these were better than any falafel they’d had on the streets of Tel Aviv! I think these fried patties of ground and flavored chickpeas are as close as you’ll come to the savory satisfaction of meat in the vegetable world. Topped with tahini dressing and served with a simple Israeli salad, they make one of my favorite protein-filled vegetarian or vegan meals. Even my meat-mad sons and husband agree.

INGREDIENTS

1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
2 garlic cloves, smashed
1 small yellow onion, cut into 1-inch pieces
1/4 cup chopped parsley
2 tablespoons chopped mint
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
1/4 teaspoon baking soda
3/4 teaspoon salt
Juice of 1 lemon
1 egg, lightly beaten
3 tablespoons sesame seeds, toasted
1/2 cup safflower or canola oil
For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

DIRECTIONS

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.